If you're starting with pre-cooked shrimp, simply set it aside to add later. If you're starting with a raw shrimp, heat your skillet over medium-high heat and add a small amount of oil.
If you're using un-cooked shrimp, make sure it's defrosted (run it under cold water to defrost), peeled and deveined. Cook the shrimp in the hot pan just until it turns pink. Remove the shrimp from the pan and set aside.
Add the sesame oil and coconut oil (or vegetable oil) to the hot skillet.
Add the sliced leek, onion, carrots, celery and garlic and cook over medium heat until the vegetables are soft.
Add the soy sauce and pepper and stir well.
Add the eggs into the middle of the pan (push the veggies to the sides of the pan) and scramble them, cooking until they're just cooked through.
Add the cooked rice and the cooked shrimp and stir everything together well over the heat until the rice absorbs the soy sauce and browns slightly.
Add a little more soy sauce (if desired, to taste), top with some chopped green onions and serve!
This recipe freezes well, and can be made ahead of time and stored in the fridge in an airtight container for up to 3 days, making it great for meal prep lunches or dinners.